Trendy Manti-Inspired Chickpea Pasta

• Meanwhile, roughly chop Kumato, cucumber, 
parsley and roasted almonds.
• Finely chop garlic.
• Slice lemon into wedges.
• Drain and rinse chickpeas. 

• In a medium bowl, combine Kumato, cucumber, 
parsley, a drizzle of olive oil and a good squeeze of 
lemon juice. Season to taste with salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil and 
garlic over medium-high heat until fragrant, 
1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and 
combine. Season to taste. 

• Return frying pan to medium-high heat with the 
butter and a drizzle of olive oil.
• Cook chickpeas until slightly browned, 
2-3 minutes.
• Add tomato paste and paprika spice blend and 
cook until fragrant, 1 minute.
• Stir in the reserved pasta water until combined,
1 minute. Season to taste.